Best Bangkok Beef Salad Recipes

THAI-STYLE BEEF SALAD

Steps:

• Mix dressing ingredients (first 10 items) and chill several hours to let flavors develop.
• Grill beef on medium hot grill until medium-rare or until your preferred degree of doneness. We have a range of eaters - rare to medium-well done & slice accordingly. Thinly slice across the grain.
• Plate salad family style & let each person choose slices of beff to place on top of salad. Serve with dressing on the side so each my take as much as he/she wants.
• May present with jasmine rice or hot naan bread.
• Use sriracha sauce (hot red chili) on the side if you would like more heat.

THAI BEEF SALAD, NAM TOK

Steps:

• In a mixing bowl or ziplock bag, combine steak, soy sauce, black pepper and lemon grass. Give a massage to coat steak evenly with soy sauce and black pepper. Cover with a plastic wrap close tightly if you are using ziplock bag) and marinate at least 20 minutes at room temperature or overnight in a fridge.
• You can grill, which is more traditional way to prepare Nam Tok (In the Thai language it means "waterfall", which is look of beef juice/blood falling from beef while it's grilling.) or just cook on a skillet. Heat a cast iron pan or large skillet over high heat, add cooking oil. Place marinated steak along with excess soy sauce in marinate and lemongrass pieces on to pan.
• Cook steak 3 to 4 minutes each side for medium-rare, 4 to 5 minutes for medium if you are using 1-inch thick steak. Don't forget to sear side of steak as well. Remove from heat and let steak rest for 5 minutes.
• Meanwhile, slice shallot thinly, chop green onion, cilantro and prepare mint by taking leaves off from stem. Set aside.
• Slice steak into 1/4-inch thick.
• In a large mixing bowl, whisk fish sauce, palm sugar, lime juice and chili flakes all together. Stir in sliced steak along with toasted rice powder. Toss until steak pieces are coated evenly with dressing.
• Finally, toss in all of vegetables we prepared easier. Transfer to a serving plate and garnish with toasted rice powder. Enjoy with sticky rice or by itself!

QUICK AND EASY THAI BEEF SALAD

Steps:

• Stir together soy sauce and brown sugar in a small bowl.
• Core lettuce and thinly slice. Arrange on individual serving plates.
• Mince the garlic. Remove stem and seeds from peppers and mince. Peel the orange, remove the white pith, and coarsely chop. Thinly slice the beef. Chop the peanuts.
• Heat 2 teaspoons oil in a large nonstick skillet over high heat. Quickly stir-fry beef in batches until browned on the outside and slightly pink on the inside. Remove from pan and set aside.
• Add the remaining 1 teaspoon oil to skillet and cook peppers and garlic for about 1 minute.
• Stir in the soy sauce mixture and bring to a boil. Return the beef to the skillet and stir until well coated. Remove from heat and stir in the chopped orange.
• Spoon mixture over lettuce and sprinkle chopped peanuts over top. Serve warm.